Description
These Gluten Free Cookie Dough Brownie Bombs with Salted Caramel are layered with edible cookie dough, rich brownies, and creamy milk chocolate. A decadent gluten-free dessert perfect for sharing—each bite is soft, chewy, chocolatey, and totally over-the-top in the best way. Make a batch and wow your crowd!
Ingredients
For the Brownies:
115g (1 stick) unsalted butter
150g (5.5 oz) dark chocolate, divided (100g + 50g)
50g (1/4 cup) white sugar
125g (1/2 cup packed + 2 tbsp) brown sugar
2 large eggs
1/2 tsp vanilla extract
50g (1/2 cup) cocoa powder
1/4 tsp salt
1/2 tsp baking powder
115g (3/4 cup + 2 tbsp) gluten-free plain flour blend
For the Cookie Dough Balls:
115g (1 stick) unsalted butter, room temperature
110g (1/2 cup packed + 1 tbsp) brown sugar
2 tbsp milk
1 tsp vanilla extract
140g (1 cup + 1 tbsp) gluten-free plain flour blend
1/4 tsp salt
100g (2/3 cup) mini chocolate chips
For the Salted Caramel:
225g (1 cup) white sugar
90g (6 tbsp) salted butter
125ml (1/2 cup) double (heavy) cream
1 tbsp golden syrup (or corn syrup)
1 tsp sea salt
For the Coating:
500g (18 oz) milk chocolate
Optional: chocolate chips or sprinkles for topping
Instructions
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Make the brownies: Preheat oven to 180°C/350°F. Line a 9×13″ pan with parchment. Microwave butter, 100g chocolate, and both sugars, stirring every 30 seconds until melted. Cool slightly. Mix in eggs, vanilla, and melted chocolate. Sift in cocoa powder, baking powder, salt, and flour. Stir well, then fold in remaining 50g chocolate chunks. Spread into pan and bake 25–30 minutes. Let cool.
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Prepare cookie dough: Cream butter and brown sugar. Add milk and vanilla. Stir in flour and salt, then fold in mini chocolate chips. Roll into 18 balls and chill.
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Make salted caramel: Heat sugar in a saucepan over medium heat until melted and amber. Stir in butter carefully, then slowly add cream. Add syrup and sea salt. Let bubble for 60 seconds. Cool 20 minutes.
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Assemble bombs: Dip chilled cookie dough balls in caramel. Freeze 15 minutes. Crumble brownies, mix with leftover caramel. Flatten 1.5 tbsp brownie mix in your hand, wrap around a dough ball, and roll into a sphere. Freeze again.
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Coat with chocolate: Melt milk chocolate in 30-second intervals, stirring between each. Dip bombs—bottom first, then spoon over top. Decorate and chill to set.
Notes
Gluten-free flour blends work best when they include xanthan gum.
Caramel can be stored in the fridge for up to 2 weeks—use leftovers for drizzling!
Gloves help with less messy rolling and shaping.
- Prep Time: 30 minutes (Chill Time: 30 minutes)
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 290
- Sugar: 25g
- Protein: 3g
- Cholesterol: 40mg